Italian Main
Carbonara
Ratings & commentsThe Roman classic: spaghetti, crisp pancetta, eggs, Parmesan and black pepper. A glossy, creamy sauce with no cream at all.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Heat
- Mild
About this Carbonara
Real carbonara has no cream. The silky sauce comes from eggs, finely grated Parmesan and a little hot pasta water, tossed with the spaghetti off the heat so the eggs thicken rather than scramble. It is made in the time it takes to boil the pasta, and the technique is easy once you have done it once.
Ingredients
- 400 gSpaghetti, dried
- 20 gSalt, for the pasta water
- 10 mlOlive Oil
- 150 gPancetta, diced
- 4 eachEggs, large, at room temperature
- 60 gParmesan, finely grated, plus extra to serve
- 5 gBlack Pepper, freshly and generously ground
Plus water and a little salt to taste.
How to prepare Carbonara
Bring a large pan of water to the boil and add the salt. Cook the spaghetti according to the packet until al dente.
While the pasta cooks, heat the oil in a large frying pan over a medium heat and fry the pancetta for 6-8 minutes until golden and crisp. Turn off the heat.
In a bowl, whisk the eggs with the Parmesan and most of the black pepper until smooth.
Scoop out a mugful of the pasta cooking water, then drain the spaghetti.
Add the hot spaghetti to the pancetta pan, off the heat, and toss to coat in the fat. Let it cool for about 30 seconds.
Pour in the egg mixture and toss quickly and constantly, adding a splash of the pasta water at a time, until you have a glossy, creamy sauce that coats every strand. The residual heat cooks the egg; do not put it back on the hob.
Serve immediately in warm bowls with extra Parmesan and black pepper.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- If the pan is too hot the eggs scramble. Take it off the heat and let the pasta cool for a moment first.
- The starchy pasta water is the secret to a silky sauce, so always save some.
- This dish uses lightly cooked egg. Use fresh, in-date eggs, and avoid it for young children, older people or anyone pregnant.
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